Gumbo Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Dice the onion, bell pepper, and celery to prepare the trinity. Mince the garlic cloves and chop the green onions and chives.

2. 2

   Cook the Andouille Sausage

   In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.

3. 3

   Sauté the Trinity

   In the same pot, add the diced onion, bell pepper, and celery. Sauté for about 5 minutes until the vegetables are soft. Add the minced garlic and cook for an additional 1-2 minutes.

4. 4

   Add Chicken

   Cut the chicken thighs into bite-sized pieces and add them to the pot. Cook until the chicken is browned on all sides, about 5-7 minutes.

5. 5

   Combine Ingredients

   Stir in the cooked andouille sausage, chicken broth, diced tomatoes (with juices), creole seasoning, bay leaves, salt, and black pepper. Bring the mixture to a boil.

6. 6

   Simmer the Gumbo

   Reduce the heat to low and let the gumbo simmer for 30 minutes, stirring occasionally.

7. 7

   Add Crawfish

   After 30 minutes, add the crawfish tails to the gumbo. Simmer for an additional 10 minutes.

8. 8

   Prepare the Rice

   While the gumbo is simmering, cook the white rice according to package instructions.

9. 9

   Serve

   Ladle the gumbo into bowls over a scoop of white rice. Garnish with chopped green onions and chives before serving.